This Green Chile Tortilla Pie is crowd pleasing and super easy and a little unconventional by using a tortilla as the crust.
If you love this Green Chile Tortilla Pie, you’ll also love this Green Chile Casserole!
Today is the start of me being a stay-at-home mom again. I have been looking forward to this for so long! The last few months have been so crazy busy, and I’m looking forward to being able to take a breath and focus on different things now.
But the thing that I have found is that now, even though I just left my job, I can already tell my life is going to be filled with different things! A different kind of busy, but still busy. Which is why you will still be getting easy, fast recipes from me most days here. But really, that’s my style anyway – as much as I love being in the kitchen, I can’t imagine spending hours in there every day!!
This is a great idea for a weeknight meal. Or it would be wonderful for a brunch. It does take a bit of time to bake, but the hands on time is very minimal and you can get other things done while it is in the oven. I especially love using the tortilla for the crust on this – so easy – especially if you are afraid of crusts!!
More Recipes with Green Chile
Chicken Lasagna with Green Chile and Cheese
Creamy Hatch Green Chile Dip
Green Chile Dogs
Green Chile Cheddar Bread
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Green Chile Tortilla Pie
Ingredients
- 1 tablespoon olive oil
- 1 10-inch tortilla
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 (4 oz) can roasted chopped green chiles drained
- 3 large eggs beaten
- 1 cup sour cream
- pinch of salt
- pinch of ground cumin
Instructions
- Preheat the oven to 350ºF.
- Grease a 9-inch pie plate with the oil. Place the tortilla in the bottom and press it down so it sticks to the bottom and the sides. Sprinkle two-thirds of the cheeses on the bottom of the tortilla. Sprinkle the chiles over the cheese.1 tablespoon olive oil, 1 10-inch tortilla, 1 cup shredded Monterey Jack cheese, 1 cup shredded sharp Cheddar cheese, 1 (4 oz) can roasted chopped green chiles
- Beat together the eggs, sour cream, salt and cumin. Pour over the green chiles and cheese. Sprinkle the remaining cheese on top.3 large eggs, 1 cup sour cream, pinch of salt, pinch of ground cumin
- Bake in the center of the oven for 40 minutes or until set.
- Let cool for 10 minutes before slicing and serving.
Connie wise says
When you increase the size by x2 or x3 the size of dish stays same and still one tortilla bottom. How can that be?
Deborah says
Hi Connie – the recipe card just increases the amounts of the ingredients. It’s not a perfect system, and will not update pan sizes.
Kim Newman says
Just made this for the first time. Omg so delicious. Hubby relished it. Thank you so much for a scrumptious, quick to fix dish!!!
Deborah says
Thanks, Kim – we love this, too!
Kimberly Heavner says
I have made this several times already. infact, one is sitting on the counter cooling right now! My family loves it!!
Deborah says
I’m so glad you have been loving it!
Cindi Lou says
This was easy and delicious. Will definitely make it again. Next time I’ll use a tiny bit more cumin as I was light handed the first time. Thanks for a great recipe!
Deborah says
I’m glad you enjoyed it – thanks for the review!
Mike says
can I use a frozen pie crust?
Deborah says
I’ve never made it with a pie crust, but I’m guessing it should work! You may need to par-bake the pie crust first, but I can’t say for sure without testing it.
SBF says
Flour or corn tortilla?
Deborah says
We use a flour tortilla to fit the pie dish. You could use corn, but I have never seen them that large before.